| T O P I C R E V I E W |
| chessie |
Posted - Apr 16 2009 : 3:39:38 PM
Hi Girls! My friend just got chicks & will have her own eggs eventually. I'm getting my chickens for my 50th b-day come "Heck or high water" (which is next month) & we are avid baker's. I am making a gift of an egg shaped magnet for fridge. Chart about difference in eggs/sizes for baking purposes but now i'm thoroughly confused. The info states that a large egg is 2 ounces and the most commonly called for egg in baking. That I understand. Jumbo is 2 1/2 oz, XL is 2 1/4 oz, medium is 1 3/4 oz. etc... What i want to know is how do all you bakers with hen's that lay eggs other than the size large adjust yourselves as you bake?
My magnet is going to be soooo cute! & with your help accurate. I'll send anyone the doc. when it is done that wants it. Thanks in advance! Karen
www.edgehillherbfarm.com "where the name is bigger than the farm, but no one seems to mind"
blog http://edgehillherbfarmer.spaces.live.com/default.aspx?wa=wsignin1.0
happy farmgirl #89 |
| 14 L A T E S T R E P L I E S (Newest First) |
| Marybeth |
Posted - Apr 30 2009 : 06:50:20 AM
I'm like Julie--just crack and use.
Of course if they were really small I would double up but in making cakes specially, eggs are good for the texture and height. My opinion! MB
http://www.smallcityscenes.blogspot.com
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"Life may not be the party we hoped for...but while we are here we might as well dance!" |
| deeredawn |
Posted - Apr 30 2009 : 06:24:58 AM
http://whatscookingamerica.net/Eggs/EggEquivalent.htm
This link will also give you egg equivilents. HAppy Baking!
Dawn #279
MJ's Heirloom Mavens-QMD
http://harvestthymefarm.etsy.com
http://harvestthyme.blogspot.com
~live big, ride hard, and shoot straight~ |
| deeredawn |
Posted - Apr 30 2009 : 06:14:49 AM
Yolks: These take a little extra care to preserve but it can be done. Beat in 1/8th of a teaspoon of salt with 1/4 cup yolk before freezing. This slows done the gelling process that takes place when yolks freeze. You can also try 1 1/2 tsp. sugar or corn syrup per 1/4 cup yolk (about 4 yolks)
Egg Whites: Break open and separate egg from yolk. This can be done by dumping egg form one half shell in to the other or by using a handy-dandy egg separator. Make sure no yolk gets into the whites. Pour the whites in to freezer containers ( I use one cup portions in freezer bags). for faster thawing, freeze them in ice cube trays.
To use frozen eggs: thaw them overnight in the refrigerator. Once thawed, whites will beat to higher volume if left to sit at room temperature for 30 minutes.
Substitutions: 2 TB thawed egg white for 1 large fresh egg white
1 TB thawed egg yolk for 1 large fresh egg yolk
3 TB thawed whole egg for 1 large fresh egg
* use thawed frozen eggs only in dishes that are fully cooked.
Hard Cooked: You can certainly freeze hard cooked YOLKS, but never the white part, which can become stringy and tough (ask me how I know!). Hard cooked yolks are great for mashing into deviled eggs at a later time!
Remember!!! The safest egg is a clean egg! Egg shells are very porous so try not to wash them in harsh solutions, usually a piece of ultra fine sandpaper works best to remove manure.
Dawn #279
MJ's Heirloom Mavens-QMD
http://harvestthymefarm.etsy.com
http://harvestthyme.blogspot.com
~live big, ride hard, and shoot straight~ |
| shepherdgirl |
Posted - Apr 29 2009 : 8:49:44 PM
Hey Grace- what kind of chickens do you have that lay such BIG eggs? I'm curious.
As for baking with eggs-- I just throw what I have in the recipe-- which I usually don't follow anyway. (could be why I have more disasters than hits) I also rarely measure anything. Funny, since I AM the COOKBOOK QUEEN!!! I collect the ones from the 60's back to as OLD as I can get! (I even have a Mrs. Beetons from the late 1800's!)
I admire your wish for the "Specifics" Karen. Thanks for the "egg scale" Dawn! I think I'll post it on my own fridge... not that I'll pay any attention to it.... (LOL!!!)
Life is not measured by the number of breaths we take, but by the moments that take our breath away. ~~ George Carlin |
| deeredawn |
Posted - Apr 29 2009 : 3:58:44 PM
I have another chart at work that I email to customers regarding what to do with an over abundance of eggs. I will try to remember to copy and paste it here for you tomorrow. It's pretty cool.
Dawn #279
MJ's Heirloom Mavens-QMD
http://harvestthymefarm.etsy.com
http://harvestthyme.blogspot.com
~live big, ride hard, and shoot straight~ |
| deeredawn |
Posted - Apr 29 2009 : 3:56:27 PM
According to my egg scale....
PEEWEE.......1.5oz.
SMALL..........1.5-1.75oz
MEDIUM.....................1.75-2oz
LARGE............................2-2.25oz
EXTRA-LARGE............................2.25-2.50oz
JUMBO...........................................2.50 and up
Does that help at all??
Dawn #279
MJ's Heirloom Mavens-QMD
http://harvestthymefarm.etsy.com
http://harvestthyme.blogspot.com
~live big, ride hard, and shoot straight~ |
| Sheep Mom 2 |
Posted - Apr 29 2009 : 11:22:35 AM
Unless you are making a fussy cake like angel food or chiffon that needs to be exact, I haven't noticed any difference. If the eggs are extra large as mine tend to be, sometimes you end up with a little more batter than normal but the results are still fine. I really don't have time to worry over exact egg oz. Most cooking is art where as baking is science and needs more accuracy. Measure when necessary but the rest of the time just wing it.
I like Joanna's visual idea - guess I'd have to trade for a couple of store eggs for my visual.
Sheri |
| paradiseplantation |
Posted - Apr 28 2009 : 07:36:17 AM
Short of really really small ones, and really really large ones, I just crack and use. I haven't noticed any difference in my baking.
from the hearts of paradise... |
| JojoNH |
Posted - Apr 19 2009 : 3:51:29 PM
This is a tough question for sure.
For me, I measured out in a measuring cup 2 eggs. . . then once my Girls started laying, I had that as a basic "visual" of what 2 eggs looked like. So when one of my Girls lays a jumbo I now know it is equal to 3 eggs while one of my others lays small eggs, 2 of her's equal one large store bought. . . does that make sense?
Joanna
JojoNH
http://www.CountryCents.com
http://CountryCents.Blogspot.com |
| grace gerber |
Posted - Apr 18 2009 : 12:14:37 PM
I with you gals - my hens lay mostly extra large eggs - most are to big to fit in the regular egg cartons. What I do is separate them by weight - that way I can make sure first my customers are getting what they want and then also I use the really big one's for anything but baking. You can also start to put them on the scale if you are really wanting to be exact.
You'll get the hang of it. If you want to see a round egg that one of my hens layed for my 50th go to my blog site - I have it sitting in my kitchen windowsill so I get a giggle everytime time I do the dishes.
Grace Gerber
Larkspur Funny Farm and Fiber Art Studio
Where the spirits are high and the fiber is deep
http://www.larkspurfunnyfarm.etsy.com
http://larkspurfunnyfarm.blogspot.com
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| willowtreecreek |
Posted - Apr 18 2009 : 05:50:01 AM
I also just figure them as large eggs unless I get a particularly small egg. Then I may double up. I have always used my eggs just as the recipe calls for and have never had any problems. I dont have time to deal with conversions and all that!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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| farm~maid |
Posted - Apr 17 2009 : 3:37:15 PM
I'm not exact, but I just figure them mostly as large. I do use 2 banty eggs for 1 large. Occasionally, we'll get an odd size inbetween from an older hen and I'll add a Banty egg with that one. I haven't noticed any problems doing it this way. Mostly, I use the irregular sized eggs for fried, scrambled, egg bake or hard boiled.
I like your magnet idea. That is a sweet gift for a baker that has chickens.
Christine |
| K-Falls Farmgirl |
Posted - Apr 16 2009 : 4:22:13 PM
Iam not sure either.. My eggs are mostly medium compared to the store bought eggs.. But sometimes I get a Large one .some times small, Seems no matter what size egg I get The yolks are always bigger than a store bought large egg.
Cheryl
Farmgirl #309
Klamath Falls "Charming Chicks Chapter" Mother Hen
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Grandmas are mom's with more icing. |
| gramadinah |
Posted - Apr 16 2009 : 4:10:20 PM
Having had chickens I don't think any two eggs were ever the same. I had one who with out fail gave double yokes and some that were so small that you would need 3 for a med size egg. Store bought eggs are so regulated that you get real close to ounces in eggs I don't know how you would get an exact ounce with out weighing them.
Diana
Farmgirl Sister #273 |
